Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings
This incredible recipe is so good! A big thanks to my dear sister, Heather, for this! Oh, man, you have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. Enjoy!
2 packets ramen or other instant noodles, uncooked, discard seasoning
1.5 tablespoon vegetable oil (or other neutral-flavoured oil)
400g / 14 ounces mushrooms, sliced (any type)
2 garlic cloves, minced
2 teaspoons sesame oil (or more oil)
5 green onion stems (shallots/scallions)
1 1/4 c (315 ml) water, plus more as needed
1 tablespoon dark soy sauce
1 tablespoon Oyster sauce
2 teaspoons Hoisin sauce (or more Oyster sauce)
1 tablespoon mirin
Step 1: In a small mixing bowl, add all the ingredients for the sauce.
Step 2: Slice the green onion from the stem.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add oil and allow it to become hot.
Step 5: Add the mushrooms and sauté for about 3 minutes or until soft.
Step 6: Add the garlic and sesame oil. Sauté for a minute or until aromatic.
Step 7: Add the mixed sauce and stir until well mixed.
Step 8: Add the green onions. Stir and cook for a minute or until they caramelize.
Step 9: Add water and the squidge noodle cakes. Cook for about 45 seconds, flip and break them up.
Step 10: Add the green onions and toss until well mixed.
Step 11: Serve hot and enjoy!
Calories: 289cal (14%) | Carbohydrates: 34g (11%) | Protein: 8g (16%) | Fat: 14g (22%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 560mg (24%) | Potassium: 368mg (11%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 150IU (3%) | Vitamin C: 5.4mg (7%) | Calcium: 17mg (2%) | Iron: 0.8mg (4%)